You guys. Honesty. It’s the pillar that holds our relationship together. I feel pretty strongly that you trust what I tell you to be true.
And I am about to drop a huge honest bomb on you. I hate salad. Oh, you already knew that, via my 1472 posts about how much I hate salad?
Cool. It’s not the idea of salad that I hate, more so the execution of salad. You have ambitions of a great salad, you’re all “VEGETABLES!” but really it’s romaine and some tomatoes. Because you’re lazy. So you look down at your 2 ingredient salad with disdain, wishing there was corn, avocado, cheese, LORD ANYTHING in there to make it less like rabbit food and more like a meal.
And then you do what every girl does. You decide the only way this will constitute as a dinner is if you pour croutons all over it.
Croutons are pretty much the only reason I’ve ever even consumed a salad. If you put 1 leaf of lettuce in a bowl of croutons, that would be one kick ass salad in my opinion. I’d take a picture and instagram my carb salad and other girls would be like, “why is mine so green? white salads are so much better.” I know, darling. I know.
So in order to hopefully pull you out of your 2 ingredient salad slump, I’ve got a Panzanella for you today – which is pretty much a Carb Salad that Italian women put together and gave a fancy name to then sound super trendy when we eat crouton salads.
You win, Italian Ladies. You. Win. If I thought the name “White Salad” sounded A) less racist and B) more trendy, I would totally try and overturn you… But I have to admit. Panzanella is a tight word.
- French baguette - 4 cups, cut into 1 inch cubes
- avocado - 1, chopped
- cherry tomatoes - 2 cups, chopped
- basil - 1/2 cup, chopped
- garlic - 2 cloves, crushed
- olive oil - 1/2 cup
- balsamic vinegar - 1/4 cup
- salt and pepper - 1/2 teaspoon each